New England clam dip is a party food favorite, in fact, no get together is complete without it! Accompany this classic clam dip with ruffles potato chips, saltine crackers, or fresh veggies. To be perfectly honest, it should only ever be served with Lay’s Ruffles, but hey, I’m a New England girl at heart.
Clam dip is meant to be thick and really cling to the chip, not be all drippy and runny. That’s why ruffles are recommended, they’re thicker and don’t break off when you dip them.
If you have fresh clams available to you, steam them and then finely chop them to add to the dip. If not, canned chopped (or minced) clams work wonderfully.
New England Clam Dip
2 package cream cheese, softened
1/4 cup Mayonnaise
2 7-ounce cans minced clams
1/8 teaspoon Worcestershire sauce
3 Tbs Onion, finely minced
1 Tbs lemon juice
1/2 tsp garlic powder
freshly ground black pepper to taste
Drain the clams, reserving the liquid, and mash into the softened cream cheese. Add the remaining ingredients and blend well.
If you prefer a thinner dip (for cheap, flimsy chips), add some of the reserved clam liquid to thin the mixture. Clam dip needs to sit overnight to allow the flavors to fully develop. For visual appeal, lightly sprinkle a touch of parsley over the top prior to serving, if desired.